How to make gravy for Roast Lamb

After the lamb is removed from the pan, place the  tin on the stove. Mix in a little flour to thicken the reamaining stock, and cook until it thickens. Strain and enjoy! You can also add a little Cream to make it luscious and delicious.

What if it isn't tender?

If the meat isn't tender enough, pop it back in the oven until it is. 

Internal temperature for Lamb

The internal temperature should be around 60 C (140 F) for Medium and 70 C (160 F) for well done. To check - stick the probe into the centre of the leg, avoiding bones. Some people prefer to remove the leg of lamb from the oven when it is a couple of centigrades lower because it continues to cook a little when it is out of the oven.

Boneless Leg of Lamb

If you are using a boneless leg of Lamb, roast in the oven at 60 C (140 F)/GM 3. For Medium Rare - Cook for 20 minutes per pound.
For Medium - Cook for 25 minutes per pound.
For Well Done - Cook for 30 minutes per pound.

HOW TO COOK FOR DIFFERENT LENGTHS OF TIME

8 Hours - To make the Leg cook even slower, turn the temperature down further - try 7 hours at 110 C/gm1/4 and additional 25 minutes at 200 C/gm6 and an additional 45 minutes at 200 c uncovered. 12 hours - 12 hours at 110C/gm 1/4. You can always cook more if needed. 3 hours - 180 C/gm 4 for 2 - 2.5 hours covered with foil and then 200c/Gm 6 for 30 minutes. 2 hours - 200 C for 1 hour 30 - 2 hours.

Variations

You can adjust the seasoning, herbs, spices and pastes according to your taste. Here are some suggestions of things you can add into the tin or on the lamb itself: Herbs -  Rosemary, Thyme, Mint, Tarragon. Spices -  Paprika, Smoked Paprika, Coriander Powder, Turmeric Powder, Cumin Seeds, Fennel Seeds, Coriander Seeds, Ginger, Any Dry Herbs, Garam Masala. Whatever you like really. Even powdered spice mixes work well. Veg and Fruit -  Lemons, Preserved Lemons, Onions, Carrots and Potatoes. Pastes or Marinades - Rose Harissa, Harissa, Mint Sauce, Mustard, Horseradish, Honey, Tomato Puree, Yoghurt, Passata, Any flavoured stock, Sauces of your choice.

Top Tips to make the most tender Leg of Lamb

Take the lamb out of the fridge at least 1 hour before cooking Make sure that there is enough stock to submerge the leg but not cover it completely. Top the stock up when needed. Check every 1.5 - 2 hours. If using Lamb Shoulder remember that it has more fat then Lamb Leg and it doesn't need covering or submerging in stock although you can add around 250ml and top up every 2 hours. For best results, baste every 30 minutes. If the meat is cooked a little longer or even at a slightly higher temp, it should be fine. This is a very forgiving recipe.